Winter Squash Bisque
Acorn squash gives this soup its unmistakable fall and winter flavor. This will make 12 side servings.
Steps
Halve squash and remove seeds.
Place squash halves , cut sides down , on a baking dish.
Bake in a 350 degree f oven for 30 minutes.
Turn cut sides up.
Bake , covered , 20 to 25 minutes or until squash is tender.
Scoop squash pulp out of the peel using a spoon.
Discard peel.
Place pulp in batches in a blender container or food processor bowl.
Cover and blend or process until squash is smooth , adding some of the chicken broth if the mixture is too thick.
Stir together pureed squash and remaining chicken broth in a large saucepan.
Stir in ginger , salt , pepper , and cinnamon.
Bring mixture to boiling.
Reduce heat and stir in half-and-half or light cream.
Heat through , but do not boil.
If desired , garnish each serving with sour cream and thyme sprigs.
Ingredients
acorn squash, chicken broth, ground ginger, salt, pepper, ground cinnamon, half-and-half, sour cream, fresh thyme sprig